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Quick Easy Budget-Friendly Corned Beefcakes

bettyskitchen's picture
Ingredients
  Eggs 2 , well beaten
  Mashed potatoes 2 Cup (32 tbs) (May Use Fresh, Leftover / Instant Mashed Potatoes)
  Butter 1 Tablespoon, melted
  Worcestershire sauce 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Clove garlic 1 Small, minced
  Corned beef 12 Ounce, cleaned of excess fat and cut into chunks
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Milk 1 Tablespoon (Adjust Quantity As Needed To Moisten, If Mixture Is Dry)
  Peanut oil 1 Cup (16 tbs) (Other Oil For Frying)
Directions

In a large mixing bowl, beat 2 eggs. Add 2 cups mashed potatoes, 1 tablespoon melted butter, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustart, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup chopped onion, 1 small clove minced garlic, and 1/2 cup fine, dry breadcrumbs. Mix thoroughly. Add a 12-oz. can of chunked corned beef, cleaned of excess fat. Blend completely. If mixture seems dry, add 1 or 2 tablespoons of milk. Shape into patties of desired size. Fry in hot oil in a heavy skillet until browned, tuning once. When done, drain on paper toweling, and then transfer to a nice serving platter. This recipe makes an amazing amount of corned beef cakes with only 1 small can of corned beef! I hope you enjoy the recipe! --Betty :)
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Feel: 
Meaty
Method: 
Deep Fried
Dish: 
Cake
Ingredient: 
Beef
Servings: 
4
You don't always need fine china or elaborate settings to make your dinner a success. Sometimes something as sumptuous as corned beefcakes can liven up your dinner table. Betty demonstrates how you can make this delicious meat cakes conveniently and in less than an hour. It's quick, easy, tasty and will perfectly fit into your budget. Tune into the video recipe to know how to make this lip-smacking treat.

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